Implementation of Green Practice in Food and Beverage Department to Support Green Restaurant at Hilton Bali Resort

Sari, Ni Putu Anna Kartika and Sari, I Gusti Agung Mas Krisna Komala and Aryana, I Nyoman Rajin (2022) Implementation of Green Practice in Food and Beverage Department to Support Green Restaurant at Hilton Bali Resort. Undergraduate thesis, Politeknik Negeri Bali.

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Abstract

This study aims to determine the implementation of green practice in the food and beverage department at Hilton Bali Resort. This research aims to determine the implementation of green restaurants in Food & Beverage Department to support green restaurants at Hilton Bali Resort. The sample in this study found 5 people consisting of Food & Beverage workers at the Hilton Bali Resort. The data collection techniques in this study are: through interviews, observations, questionnaires, documentation and literature review. Processing data done using Microsoft Excel. The analysis technique used in this study are qualitative descriptive and statistics descriptive. The steps involved in processing the data is to find the percentage and average of each indicator. Green restaurant indicator that used in this study were Green Action with a percentage of 87.00 percent, Green Food with a percentage of 81.33 percent, and Green Donation with a percentage of 75.33 percent. From the results of the application of green practice, it gives a good influence in terms of food focused, environmental focused, and administration focused.

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